In the bowl of a stand mixer, mix together the warm water, honey, molasses, and brown sugar. Sprinkle the yeast on top and let it sit for five minutes until foamy.

In a second large bowl, mix together 2 cups of the bread flour, 1 cup of the whole wheat flour, cocoa powder, and salt.

Add the flour mixture and melted butter to the liquid mixture. Stir with dough hook until dough is formed. Slowly add more bread flour and whole wheat flour a couple of tablespoons at a time until a nice elastic dough is formed. The dough should be slightly sticky, not dry.

Knead for 6-8 minutes.

The dough will be silky, springy, and just tacky enough to handle when it’s ready to use.

Lightly coat a bowl with oil and add the dough. Then, cover the bowl with a towel and leave it in a warm spot until it doubles in size, usually within 1-2 hours.

Shape the dough into two equal pieces and roll each one out to create a 7-8″ long loaf. Make sure to punch down the dough on a lightly floured surface first to ensure it’s easy to work with and won’t stick to the surface. A knife or bench scraper can help you cut the dough into even portions.

Preheat your oven to 350°F while the dough rises. Then, when the dough has doubled in size, bake for 30-35 minutes, taking care to rotate the pan midway through. Let the freshly-baked cake cool slightly before cutting – this will ensure perfect slices every time. Serve it as is or with a touch of salted butter for a delicious burst of flavor. It’s even more irresistible the next day!